Sunday, 18 February 2018

I have not been using my slow cooker much.So I decided it was time to give it a whirl.

Ingredients:

Corned beef (or silverside)

Onion

Celery

Carrot

Bay Leaf

Peppercorns

Mustard seed

1 bottle of ginger beer

¼ cup vinegar

Water to top up

Method:

Rinse your corned beef.The one I had was covered in a lot of fat so I cut a lot of that off.

I put a layer of vegetables on the bottom of the cooker
and then popped the meat in and the rest of the veggies nestled around it.

I poured the ginger beer over and the vinegar.The top of the meat was poking out quite a
long way so I added some water along with the bay leaf and seasonings.Note there is no need to add salt – the corning
process is quite salty enough.

I cooked this on high for an hour and then on low for
about 4 hours.(Low on my slow cooker
feels more like medium to me).I checked
the core temperature of the meat with a thermometer before deciding it was
done.

The carrots ate well with it but I threw out the onion
and celery which had lost flavour after such long cooking.